The New York Times ran an op-ed piece this week by restaurant survey czars Tim and Nina Zagat, about the flush of restaurant industry class-action lawsuits in New York. The plaintiffs are frequently servers fighting back the tradition of restaurant owners "routinely cheating their workers by confiscating waiters' and busboys' tips to share with managers and other ineligible employees."
One of the big names mentioned in the opinion piece was Lidia Bastianich, the owner of several restaurants in New York and, of course, Lidia's Kansas City. When that operation first opened in the Crossroads, it imported many policies from the New York restaurants, including tip-pooling. I knew that wouldn't last. It didn't.
In today's online edition of The Atlantic, an American restaurateur in Thailand talks about those problem employees who cripple every restaurant.
Whether server, bartender, or part of the kitchen crew, an employee that's difficult to work with -- late, lazy, rude, bad-tempered -- can be toxic to the success of a restaurant. But how to get rid of them?
The restaurateur in The Atlantic article knew he had to fire the employee, but how could he do it and not alienate the rest of his staff? In other words, he was afraid.
Rush Is a Big Fat Idiot (now in paperback)
For an authentic Italian Beef, Mo's Italian Spot at 5932 Prospect Ave Kansas City, MO…
The above poster has once again proved to me that opinions are like belly buttons…
I am not really sure what everyone's talking about ferrets have to work really hard…
Ladies can get tickets for half price.